“Oh, they know all right,” said Zebediah T. Crawcrustle. “And these bricks weren’t part of any temple. They’ve been right here for five thousand years, since we built the barbecue. Before that we made do with stones.”
Virginia Boote returned with a filled shopping basket. “Here,” she said. “Red sandalwood and patchouli, vanilla beans, lavender twigs and sage and cinnamon leaves, whole nutmegs, garlic bulbs, cloves, and rosemary: everything you wanted and more.”
Zebediah T. Crawcrustle grinned with delight. “The Sunbird will be so happy,” he told her.
He spent the afternoon preparing a barbecue sauce. He said it was only respectful, and besides, the Sunbird’s flesh was often slightly on the dry side.
The Epicureans spent that evening sitting at the wicker tables in the street out front, while Mustapha Stroheim and his family brought them tea and coffee and hot mint drinks. Zebediah T. Crawcrustle had told the Epicureans that they would be having the Sunbird of Suntown for Sunday lunch, and that they might wish to avoid food the night before, to ensure that they had an appetite.
“I have a presentiment of doom upon me,” said Augustus Two Feathers McCoy that night, in a bed that was far too small for him, before he slept. “And I fear it shall come to us with barbecue sauce.”
They were all so hungry the following morning. Zebediah T. Crawcrustle had a comedic apron on, with the words KISS THE COOK written upon it in violently green letters. He had already sprinkled the brandy-soaked raisins and grain beneath the stunted avocado tree behind the house, and he was arranging the scented woods, the herbs, and the spices on the bed of charcoal. Mustapha Stroheim and his family had gone to visit relatives on the other side of Cairo.
“Does anybody have a match?” Crawcrustle asked.
Jackie Newhouse pulled out a Zippo lighter, and passed it to Crawcrustle, who lit the dried cinnamon leaves and dried laurel leaves beneath the charcoal. The smoke drifted up into the noon air.
“The cinnamon and sandalwood smoke will bring the Sunbird,” said Crawcrustle.
“Bring it from where?” asked Augustus TwoFeathers McCoy.
“From the Sun,” said Crawcrustle. “That’s where he sleeps.”
Professor Mandalay coughed discreetly. He said, “The Earth is, at its closest, 91 million miles from the Sun. The fastest dive by a bird ever recorded is that of the peregrine falcon, at 273 miles per hour. Flying at that speed, from the Sun, it would take a bird a little over thirty-eight years to reach us—if it could fly through the dark and cold and vacuum of space, of course.”
“Of course,” agreed Zebediah T. Crawcrustle. He shaded his eyes and squinted and looked upward. “Here it comes,” he said.
It looked almost as if the bird was flying out of the sun; but that could not have been the case. You could not look directly at the noonday sun, after all.
First it was a silhouette, black against the sun and against the blue sky, then the sunlight caught its feathers, and the watchers on the ground caught their breath. You have never seen anything like sunlight on the Sunbird’s feathers; seeing something like that would take your breath away.
The Sunbird flapped its wide wings once, then it began to glide in ever-decreasing circles in the air above Mustapha Stroheim’s coffeehouse.
The bird landed in the avocado tree. Its feathers were golden, and purple, and silver. It was smaller than a turkey, larger than a rooster, and had the long legs and high head of a heron, though its head was more like the head of an eagle.
“It is very beautiful,” said Virginia Boote. “Look at the two tall feathers on its head. Aren’t they lovely?”
“It is indeed quite lovely,” said Professor Mandalay.
“There is something familiar about that bird’s headfeathers,” said Augustus TwoFeathers McCoy.
“We pluck the headfeathers before we roast the bird,” said Zebediah T. Crawcrustle. “It’s the way it’s always done.”
The Sunbird perched on a branch of the avocado tree, in a patch of sun. It seemed almost as if it were glowing, gently, in the sunlight, as if its feathers were made of sunlight, iridescent with purples and greens and golds. It preened itself, extending one wing in the sunlight. It nibbled and stroked at the wing with its beak until all the feathers were in their correct position, and oiled. Then it extended the other wing, and repeated the process. Finally, the bird emitted a contented chirrup, and flew the short distance from the branch to the ground.
It strutted across the dried mud, peering from side to side short-sightedly.
“Look!” said Jackie Newhouse. “It’s found the grain.”
“It seemed almost that it was looking for it,” said Augustus TwoFeathers McCoy. “That it was expecting the grain to be there.”
“That’s where I always leave it,” said Zebediah T. Crawcrustle.
“It’s so lovely,” said Virginia Boote. “But now I see it closer, I can see that it’s much older than I thought. Its eyes are cloudy and its legs are shaking. But it’s still lovely.”
“The Bennu bird is the loveliest of birds,” said Zebediah T. Crawcrustle.
Virginia Boote spoke good restaurant Egyptian, but beyond that she was all at sea. “What’s a Bennu bird?” she asked. “Is that Egyptian for Sunbird?”
“The Bennu bird,” said Professor Mandalay, “roosts in the Persea tree. It has two feathers on its head. It is sometimes represented as being like a heron, and sometimes like an eagle. There is more, but it is too unlikely to bear repeating.”
“It’s eaten the grain and the raisins!” exclaimed Jackie Newhouse. “Now it’s stumbling drunkenly from side to side—such majesty, even in its drunkenness!”
Zebediah T. Crawcrustle walked over to the Sunbird, which, with a great effort of will, was staggering back and forth on the mud beneath the avocado tree, not tripping over its long legs. He stood directly in front of the bird, and then, very slowly, he bowed to it. He bent like a very old man, slowly and creakily, but still he bowed. And the Sunbird bowed back to him, then it toppled to the mud. Zebediah T. Crawcrustle picked it up reverently, and placed it in his arms, carrying it as one would carry a child, and he took it back to the plot of land behind Mustapha Stroheim’s coffeehouse, and the others followed him.
First he plucked the two majestic headfeathers, and set them aside.
And then, without plucking the bird, he gutted it, and placed the guts on the smoking twigs. He put the half-filled beer can inside the body cavity, and placed the bird upon the barbecue.
“Sunbird cooks fast,” warned Crawcrustle. “Get your plates ready.”
The beers of the ancient Egyptians were flavored with cardamom and coriander, for the Egyptians had no hops; their beers were rich and flavorsome and thirst-quenching. You could build pyramids after drinking that beer, and sometimes people did. On the barbecue the beer steamed the inside of the Sunbird, keeping it moist. As the heat of the charcoal reached them, the feathers of the bird burned off, igniting with a flash like a magnesium flare, so bright that the Epicureans were forced to avert their eyes.
The smell of roast fowl filled the air, richer than peacock, lusher than duck. The mouths of the assembled Epicureans began to water. It seemed like it had been cooking for no time at all, but Zebediah lifted the Sunbird from the charcoal bed and put it on the table. Then, with a carving knife, he sliced it up and placed the steaming meat on the plates. He poured a little barbecue sauce over each piece of meat. He placed the carcass directly onto the flames.